| Course Name |
Processed & Substitute Cheese Products |
| Course Provider |
Moorepark Teagasc Food Research Centre |
| Course Code |
12351 (Assigned by Qualifax. Not an official code) |
| Course Type |
Teagasc |
| Apply To |
Centre |
| Attendance Options |
Part time, Daytime |
| Location (Districts) |
Fermoy |
| Course Content |
Expand+Course Aims
This course has been developed to provide the dairy processing operative with a better knowledge of the principles and practices involved in process and substitute cheese products.
Course Content
Principles of manufacture and appl...
Hide-Course Aims
This course has been developed to provide the dairy processing operative with a better knowledge of the principles and practices involved in process and substitute cheese products.
Course Content
Principles of manufacture and applications of processed cheese products, eg role of emulsifying salts, protein hydration and fat emulsification. Basic principles of batch and continuous production processes. Role of ingredients in processed and spreadable cheese and substitute cheese. Quality assessment and measurement of product characteristics, eg flowability, stretchability, apparent viscosity and Instron testing.
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| Enrolment and Start Dates Comment |
This course is run by request |
| Duration |
3 days |
| Comment |
Training Approach
The course will consist of a combination of lectures and practicals and a project based on in-company plant and process, which must be completed in a four week period after the course. |
| Entry Requirements |
Target Participants
New or trainee operators. Experienced operators who have had no previous formal training in this area. |
| Further Enquiries |
Niamh O’Brien,
Teagasc Food Research Centre,
Moorepark, Fermoy, Co Cork.
Phone: 025 42222
Fax: 025 42340
Email: niamh.obrien@teagasc.ie |
| Course Web Page |
Web Page - Click Here |
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